About St. Joseph Health

SJH provides a full range of care facilities including 16 acute care hospitals,
home health agencies, hospice care, outpatient services, skilled nursing
facilities, community clinics and physician groups. All of our hospital
and home health entities are accredited by the Joint Commission. In our
award-winning facilities, SJH maintains a "continuum of care," matched
to the diverse needs of the urban centers, smaller cities and rural communities
who depend on us every day.

Fall Brings a Bounty of Healthy Produce

The turning leaves on trees aren’t nature’s only signal that
seasons are changing. Fall brings a bevy of new produce, as berries, watermelons
and tomatoes give way to pears, pumpkins and cruciferous veggies.

Here’s a look at some of the good-tasting and good-for-you produce
in autumn:

Brussels Sprouts

This small vegetable from the cabbage family is rich in vitamins C and
K, as well as fiber, folate and antioxidants. (Preparation tip: Brussels
sprouts need to be cooked—try roasting them in some olive oil and
salt and pepper.)

Squash

Butternut, acorn, pumpkin—these are just a few kinds of winter squash.
They are packed with beta-carotene (which converts into Vitamin A), and
they’re good sources of vitamin C, fiber, antioxidants. (Preparation
tip: Puree into a satisfying soup.)

Like its relative broccoli, cauliflower has vitamins, potassium, fiber
and magnesium; it’s also thought to have anti-inflammatory properties.
(Preparation tip: Try mashing it as an alternative to mashed potatoes.)

Pears

This sweet fruit not only tastes great but also has antioxidants and soluble
fiber—just make sure to eat it with the peel to get all the health
benefits. (Preparation tip: Blend it in a green smoothie for a delicate
flavor addition.)

Mushrooms

Not only do mushrooms have fiber and carbs, but they are also a source
of protein and contain a variety of vitamins and minerals. Mushrooms have
been used in Chinese medicine for years – for a variety of health
issues. (Preparation tip: Mushrooms are a great add-in to many foods—put
them in pastas, sauces or soups—or stuff larger mushrooms for a
vegetarian-friendly meal.)

Cranberries

Long thought of as useful in preventing urinary tract infections, the cranberry
also has resveratrol, the same heart-healthy compound found in red wine
and dark chocolate. (Preparation tip: Dried cranberries add zip to salads.)

Sweet Potatoes

The traditional Thanksgiving side can be enjoyed all season long, thanks
to its immunity-boosting vitamin A, and fiber and vitamin C. (Preparation
tip: Instead of white potatoes, make baked sweet potatoes; kids may enjoy
baked sweet potato French fries.)

Leafy Greens

You could fill up salad bowls from now until Christmas with Swiss chard,
radicchio, kale, endive and other leafy veggies. You’ll be digging
into a meal full of fiber, vitamin C, vitamin K, calcium and iron, among
other nutrients. Plus, they’re high in antioxidants while low on
the glycemic index. (Preparation tip: Switch up salads with an omelet
filled with leafy greens and a bit of cheese.)

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